Here are three recipe ideas for a low-glycaemic, balanced meal.
Broccoli Salad (Serves 2-3) The best way to cook broccoli is blanching, and mixing it with spices such as garlic, ginger, lemon and chilli flakes.
You’ll need:
200g broccoli florets, blanched
50g pitted black olives, sliced
100g sweet corn, thawed and blanched 1 onion, thinly sliced
100g boiled black-eyed peas or preferred legumes such as cowpeas or chickpeas
1 celery stick, diced
100g cherry tomato For dressing:
1 tbsp lime juice
1 tsp chilli flakes
2 tbsp olive oil
1 tsp minced garlic and ginger Salt and pepper to taste (Mix all together and set aside)
You’ll need:
200g broccoli florets, blanched
50g pitted black olives, sliced
100g sweet corn, thawed and blanched 1 onion, thinly sliced
100g boiled black-eyed peas or preferred legumes such as cowpeas or chickpeas
1 celery stick, diced
100g cherry tomato For dressing:
1 tbsp lime juice
1 tsp chilli flakes
2 tbsp olive oil
1 tsp minced garlic and ginger Salt and pepper to taste (Mix all together and set aside)
Method
1. Add all diced vegetables into a large bowl.
2. Drizzle the dressing over vegetables.
3. Mix well and serve immediately.
1. Add all diced vegetables into a large bowl.
2. Drizzle the dressing over vegetables.
3. Mix well and serve immediately.
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